KANCHIPURAM IDLY

INGREDIENTS:

Raw rice – 2 cups
Urad dal – 1 cup
Methi seeds(or)Fenugreek – 1/2 tsp
Ghee – 1/4 cup
Cumin seeds – 2 tsp
Pepper corns – 1.5 tsp
Dry ginger powder – 1/2 tsp
Curry leaves - few
Hing – 1/2 tsp
Salt & water – As needed

                                                        PREPARATION METHOD:

Soak rice , dal and methi seeds together for 4-5 hours.Grind them to a slightly coarse paste adding salt & required water.The batter should be thick.
Allow it to ferment for 12 hrs or overnight.The next day morning add jeera(cumin) ,pepper corns , ghee , hing & curry leaves.Mix well.

 Grease a tumbler with oil and line it with banana leaf .Pour the batter ,fill it . Add water till half of the pressure cooker base and keep the tumbler inside it.Close it with a lid.(Otherwise you can use idly pan also.In idly pan plate grease oil ,place banana leaf on each dig of idly pan plate,in     that  pour the batter,Close it with a  lid).

Steam it for 15 minutes. check it with the back of a spoon. If it comes out clean,idli is done.Have it with chutney and sambar.